Cream butter and sugar and mix well. Add eggs and vanilla, blend well. Blend in all of the dry ingredients and mix well. Lay out a piece of plastic wrap and use it to help shape the cookie mix into a log. Chill the cookie dough until firm.Slice the dough into ¼ inch rounds and baked on a parchment paper lined cookie sheet at 350 degrees for about 10 minutes.

While cookies are baking snip the blossom end off of 12 plastic or silk long-stemmed artificial flowers. When cookies are done and stll warm, quickly and carefully transfer them to a cooling rack. Carfully insert the tip of the stem well into each cookie and allow to cool. Carefully arrange your long-stemmed cookies in a flower delivery box, wrapped in colorful tissue, tie with a ribbon and let Cupid take it from there!

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About Me

For more than a dozen years, culinary expert Heidi Billotto has been writing about food and restaurants for several Charlotte-based magazines, newspapers and Web sites. Heidi writes extensive culinary spreads, health, travel and personal profile articles for Charlotte Living, a bimonthly four color magazine published in Charlotte, NC.
Heidi’s popular food and restaurant section is called Very Culinary and includes restaurant reviews, chef profiles and a column about wine and winemakers cleverly dubbed, WineKnow.
Between columns, Heidi teaches a regular schedule of weekly cooking classes both in her home and at Reid’s Fine Foods and conducts private in-home or office cooking classes for corporate team building and social gatherings. She has also parlayed her culinary talents to develop a small but successful catering business and she publishes a monthly email newsletter with info about her cooking classes, Charlotte restaurants, food happenings and more.
Heidi is married to Charlotte singer and musician, Tom Billotto. The two often work together providing “food and mood” at private parties and corporate events.